finishing and starting

 
Last week was Jesse's baseball tournament week-- his team played every night, and came in a very respectable third place for the town league. Last week also, Jess started practicing for All Stars. He made the town All Star team for eleven year olds this year. Jesse also just recovered from catching a baseball with his face (luckily, the doctor declared his nose not broken), a lost filling (the dentist didn't charge us, this was good), and two episodes of broken braces (the ortho didn't charge us extra either, this was also good), so probably needless to say; I have been doing LOTS of running lately.... and I just planted the rest of the flowers. It has finally stopped raining every day here-- Yippee!

Sorry for the lack of creative projects around this blog lately, but this afternoon I'm cleaning my studio, and that usually means a burst of something creative is about to happen.... don't give up on me yet...

Last night was my Hot Mamas group's summer barbeque and brandy slush get together. We had a great time. (I should do a post just about the brandy slush sometime. Oiye-- it is to die for.) Everyone brought a favorite recipe. I brought my spinach artichoke dip with a veggie tray.

I guess spinach artichoke dip will have to qualify for my creative effort this week...

So here ya go:

SPINACH ARTICHOKE DIP

I pkg. light cream cheese.

I C. light Best Foods mayo.

I small package frozen chopped spinach, thawed and well drained.

1 medium size jar marinated artichoke hearts (they need to be marinated, and you'll need to chop them upfairly well). So about 1 1/2 C. worth after you've chopped the artichokes.  

1/2 C. Parmesan cheese-- the Kraft kind.

1 5 oz. package of Italian shredded cheese. I like to buy the Kroger brand here: it's a mixture of Asiago, Parmesan, and Romano cheese. It's sooo good.

* * * * * * * * * * * * * * * *

Blend together the cream cheese and mayo with a fork, until lump free. Add the chopped spinach and artichoke hearts. Stir in the Parmesan cheese and the Italian blend cheese, reserve about 1 ounce of this cheese to sprinkle on top after. Add pepper to taste. Pour into an oven safe bowl. (It helps if you spray the bowl with Pam first.) Sprinke remaining Italian cheese blend on top and sprinke a little paprika on top-- if you're feeling fancy today. :) Bake at 350 for about 20 to 25 minutes. When the cheese on top is light golden brown and the dip is bubbling, it's done. It takes only about 15 minutes to prepare this appetizer; I like that part.

Serve with crackers, pita bread, and/or sliced raw veggies. I really like thick-sliced, raw zucchini with this dip. It's a winner. And you can't screw it up, unless you completely forget about being in the oven and burn it-- so just remember to set your oven timer, and you willl be a hero at your next potluck social :) Trust me.

Stop by tomorrow-- I will be posting a new "FAIR TRADE FRIDAY GIVEAWAY" ! xoxoKelly

Comments

[Traci]

wow, jesse has had a little excitement in his life. hey, where's the brandy slush recipe??

[Julie]

Oh dear! I'm sorry about Jesse's accident with the ball! That had to have hurt BAD! Hope he's feeling well now.

I'm picturing you with a group of Hot Mama's laughing and eating and carrying on....Oh, it sounds like fun!

Spinach Artichoke dip! Now you're talking! Yes, please! :)

[Maria]

Haven't been on the blog list lately, but "hi", and this looks really yummy. Must try the recipe. :)